Hi everyone! Zesty is having quite the busy week, so it’s me Sally again with another killer cookie recipe. It’s true, I am a cookie monster. 
I’ve been on a mission for a while trying ot find the perfect chocolate chip cookie recipe. The recipe I can bake again and again for years! I’ve lost sleep, I’ve burnt dough, I’ve tested and retested and retested… and retested countless times. I finally found a winner and today… I’m bringing mint to the table.
Mint Chocolate Chip. Is there really anything better?
Today’s cookies have a little secret. They are made with cornstarch! Yes, cornstarch. It is the secret ingredient that gives the cookies and unbelievable lift and thickness. It also makes their texture SO soft and doughy. Because we all know the dough is the best part right?
Also contributing to their soft-baked quality is the amount of dark brown sugar. I always like to use more brown sugar than white in my cookie recipes. It gives the cookies a chewy texture, and less of a crisp. And for this recipe, I used DARK brown sugar. Light vs dark brown sugar is mostly interchangeable in dessert recipes. But I find that dark brown sugar gave these cookies a rich aroma and unique depth of flavor.
The mint chocolate chip morsels are a seasonal item – I found them in the baking aisle. You could also make these with just regular chocolate chips or even with Andes Mint Chocolate chunks. I love mint & chocolate together, especially this time of year!
And the best part? It is the easiest recipe ever. Quick, fool-proof, and straightforward! You’ll use this basic dough recipe over and over and over again. I love recipes like that!
What are you waiting for? Make these now!
Soft-Baked Mint Chocolate Chip Cookies
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 1 large egg, at room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 Dark Chocolate and Mint Morsels
Directions:
Preheat oven to 350F. Line an ungreased cookie sheet with parchment paper or silpat. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in mint chocolate chips. Dough will be thick and sticky, but still mold-able with your hands or a cookie scoop.
Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack.
*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
adapted from Kelseys Apple A Day
Check out some of our similar cookie recipes!
Salted Caramel Chocolate Chip Cookies
Low-Fat Pumpkin Spice Chocolate Chip Cookies
Peanut Butter Pretzel M&M Cookies
{ 9 comments… read them below or add one }
I knew I will love this series!! First off, LOVE the chocolate and mint chips – need to find those ASAP. Second – Sally, I saw you mentioned on Averie’s blog that you use cornstarch in your cookies and since then I have been intrigued by the idea. Thank you for explaining what it does to the cookies. I can’t wait to try it! Swooning over the cookies, as always.
Have a happy Thanksgiving, Sally and Zesty!
Oh! I have not seen the mint chips at my store but I am going to look again!! I want to make these ASAP.
I just found them on the shelves recently – hope you find them too Julia!
What a great cookie recipe! I am really into mint these days, I will have to try these soon
i love love love mint & chocolate, let me know if you try them Kristi!
Just made a batch of these and they are wonderful! Using cornstarch is genius! My cookies are thick, fluffy and taste a lot like thin mints cookies (Girl Scout cookies). Yummy
TY!
So glad to hear that Carleen! Enjoy!! – Sally
I made these according to the instructions but the chips didn’t mix well & the amount of chips is 1 1/4 cups? that wasn’t clear. great recipe tho’. I don’t like chocolate so I used White chocolate chips & mint chips.
These look great and perfect for the upcoming St. Patrick’s day. Thanks